MARINATED MUSHROOMS

MARINATED MUSHROOMS

Author: Susanne at dishwithme.com

Photography: Susanne at dishwithme.com

MARINATED MUSHROOMS

These tasty little jewels are a WONERFUL snack any time of the year, but I always seem to serve them for holiday snacks. You see, we don’t simply have a holiday meal…we have a brunchtime meal of our favorite snacks and then later the holiday meal.

We make loads of snacks for our holiday brunch, some of these are something we call toothpick thingies (I’ll share at another time), bacon & beer dip, deviled eggs, meats and cheeses, olives, these super yummy mushrooms, I could go on and on…

HELPFUL HINTS FOR MARINATED MUSHROOMS

Bring the water to a boil before adding the mushrooms. This way you can time how long they actually cook.

Be sure not to skip the ice bath. This will stop the cooking process.

GROCERY LIST

  • Button mushrooms
  • Envelopes of Good Seasons Italian Dressing (the regular, not the zesty)
  • Oil
  • Vinegar
  • Water
  • Thyme
  • Rosemary
  • Kosher salt
  • Freshly ground black pepper

LINKS TO OTHER RECIPES

Other great snacks for the holidays are:

BACON BEER DIP

QUICK SAUSAGE CREAM CHEESE DIP

CANDIED BACON JALAPENO CRACKERS

** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you so much for helping to support my small business.**

LINKS TO PRODUCTS USED

A large pot with a lid will be needed to cook the mushrooms.

A mixing bowl and a whisk will be useful for blending the marinade.

MARINATED MUSHROOMS

MARINATED MUSHROOMS

Zesty and zippy and delicious
5 from 6 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: ITALIAN MARINATED MUSHROOMS, MARINATED MUSHROOMS, PICKLED MUSHROOMS, VEGAN MUSHROOMS, ZESTY MUSHROOMS
Prep Time: 5 minutes
Cook Time: 11 minutes
Marinade time: 1 day
Total Time: 1 day 15 minutes
Author: Susanne

Equipment

  • Large soup pot
  • Large bowl with tight fitting lid

Ingredients

  • 5 8 ounce Packages fresh button mushrooms
  • 2 envelopes Good Seasons Italian Dressing NOT the zesty Italian
  • 1/2 cup Vinegar
  • 6 Tablespoons Water
  • 1 cup Oil vegetable or canola, or oil of choice
  • 1 teaspoon Thyme dried
  • 1 teaspoon Crushed rosemary dried
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper

Instructions

  • Toss the mushrooms into a colander and wash them. Cut the end of the stem off of each one.
  • Fill a large soup pot about half way to 3/4 way with water. Bring to a boil.
  • Once the pot of water comes to a boil, add the mushrooms and cover with a lid. Once the water returns to a boil, cook the mushrooms for 5 minutes.
  • Fill a large bowl 1/2 full of cold water and add some ice. Set aside.
  • After the mushrooms have cooked for 5 minutes, drain them in a colander. Immediately after draining them, add them to an ice bath just long enough to cool them off, about 2 minutes.
  • In a medium size mixing bowl add the 2 packets of powdered Italian dressing, the vinegar, water, oil, rosemary, thyme, salt and pepper. Whisk together until well combined.
  • Add the mushrooms to a large bowl, add the marinade and mix well. Cover with a tight fitting lid.
  • Refrigerate.
  • Ready to eat after 24 hours.

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